This Edamame Guacamole combines creamy avocados with protein-packed edamame and seasonings, creating a fresh, hearty, and delicious spin on the classic dip. It pairs beautifully with our Oven-Baked Tortilla Chips.
It’s a vibrant twist on our traditional Homemade Guacamole, blending buttery avocado with protein-rich edamame for a velvety, nutrient-dense spread or dip. Whether you’re serving it at a summer gathering, meal-prepping for the week, or just craving something delicious and fresh, this recipe is a winner. This edamame guacamole is also oil-free, nut-free, gluten-free, vegan, and Daniel Fast approved. Yay!
To keep the dip train going, try our classic Garlic Hummus or Butter Bean Hummus.
Jump to:
- Why You'll Love This Recipe
- Health Benefits
- What You Need to Make This Edamame Guacamole
- How to Pick the Best Avocado for Guacamole
- Substitutions and Variations
- How to Make This Edamame Guacamole
- Expert Tips
- What to Pair With This Edamame Guacamole
- Frequently Asked Questions
- Other Dipping Recipes to Check Out
- Edamame Guacamole
Why You'll Love This Recipe
- Protein-Packed: Thanks to the edamame, this guac isn’t just creamy, it’s a complete protein snack.
- Quick to Make: Just toss the ingredients in a food processor or blender, and it’s ready in minutes.
- Whole-Food, Plant-Based: No oils, no artificial ingredients, just fresh nourishing goodness.
- Daniel Fast Friendly: Every ingredient aligns with the Daniel Fast, making this an ideal addition to your clean-eating journey. Craving a deeper dive into the Daniel Fast? You may enjoy How to Make the Daniel Fast a Lifestyle to support your journey towards vibrant health.
Health Benefits
- Edamame is rich in plant-based protein, fiber, and essential amino acids. It’s also a good source of folate and iron, key nutrients for energy and vitality.
- Avocados are heart-healthy and loaded with monounsaturated fats, potassium, and antioxidants that support brain and skin health.
- Jalapeños and red onions add powerful anti-inflammatory and immune-supporting properties.
- Lime juice is rich in vitamin C, which helps your body absorb iron.
What You Need to Make This Edamame Guacamole
- Shelled Edamame: Provides plant-based protein and a smooth texture when blended.
- Avocados: Adds creamy richness and healthy fats.
- Lime: Brightens the flavors and helps preserve the vibrant green color.
A full list of ingredients with exact amounts can be found in the recipe card below.
How to Pick the Best Avocado for Guacamole
Choosing the right avocado is key to making perfect guacamole. Here’s how to select the best avocados to ensure your dip is creamy, flavorful, and a hit with everyone:
- Check for Ripeness: Gently squeeze the avocado without applying too much pressure. It should yield slightly to pressure but shouldn’t feel mushy. If the avocado feels very soft, it may be overripe. If it feels hard, it’s not ripe enough. For best results, choose avocados that are firm but slightly soft to the touch.
- Look for Uniform Color: While color can vary depending on the avocado variety, you generally want an avocado that is dark green to almost black. Avoid avocados with large dark spots or a lot of blemishes, as these can indicate over-ripeness or spoilage.
- Inspect the Skin: The skin should be pebbly and not too shiny. If it looks glossy and smooth, it might be underripe. Also, check for any large indentations or irregularities that could indicate that the fruit is damaged.
- Feel the Stem: Remove the small stem at the top of the avocado. If it comes off easily and reveals a green color underneath, the avocado is ripe and ready to eat. If it’s brown underneath, the avocado might be overripe. If the stem is difficult to remove, the avocado is likely not yet ripe.
- Consider Timing: If you’re planning to make guacamole in a few days, you might want to buy slightly underripe avocados and let them ripen at home. Place them in a paper bag at room temperature to speed up the ripening process. Once ripe, you can store them in the refrigerator to prevent further ripening until you’re ready to use them.
- Size Matters: While size isn’t always an indicator of quality, larger avocados tend to have more flesh and can yield more guacamole. Choose avocados that feel heavy for their size, as this usually means they have a creamier interior.
Substitutions and Variations
- No edamame? Use green peas instead for a slightly sweeter profile.
- Extra creamy? Add 1 to 2 tablespoons of Cashew Cream for richness.
- Low heat? Omit the jalapeño or use a milder chili pepper.
- Add-ins: Stir in chopped tomatoes or a sprinkle of Everything Bagel Seasoning for a flavor surprise.
Want a twist on classic dips? Try this refreshing Sweet and Sassy Jackfruit Salsa for a sweet and spicy pairing.
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How to Make This Edamame Guacamole
Step 1
In a small pot, bring water to a boil. Add the frozen edamame and cook for 3-4 minutes until tender but still vibrant green. Strain and rinse under cool water.
Step 2
Set aside a few tablespoons of shelled edamame for topping. Add the remaining edamame, avocado, onion, jalapeno, lime juice, garlic powder, onion powder, and fresh cilantro to a food processor.
Step 3
Pulse all the ingredients in the food processor until the guacamole is smooth yet still slightly chunky. Salt to taste.
Step 4
Transfer the edamame to a serving bowl and top with the whole edamame beans. Enjoy this dip with Oven-Baked Tortilla Chips or fresh veggies.
Expert Tips
- Use ripe avocados: They should give slightly when gently squeezed.
- Chill before serving: Letting this guac sit in the fridge for 30 minutes helps the flavors meld beautifully. Be sure to cover it with plastic wrap to minimize browning.
- Pulse, don’t puree: For texture, blend in short pulses to keep it chunky, or blend longer for a smoother spread.
- Customize the heat: If you prefer mild guacamole, use less jalapeño or omit it entirely. For extra heat, add more!
For more easy and delicious dips, check out this creamy Matcha Hummus, another unique take on a classic!
What to Pair With This Edamame Guacamole
Edamame guacamole pairs well with Oven-Baked Tortilla Chips, savory Air Fryer Banana Chips, Air Fryer Smashed Potatoes, as well as fresh veggies like bell peppers, cucumber slices, and carrot sticks.
This guac also makes a great topping for our Deconstructed Vegan Fish Tacos, Sofritas Bowl, and Green Goddess Tacos.
You can also enjoy this spread for breakfast by spreading it over our meal prep-friendly Sweet Potato Toast or in our Hearty Breakfast Burrito.
Frequently Asked Questions
To keep leftover guacamole fresh, store it in an airtight container with plastic wrap pressed against the surface to minimize browning. Refrigerate for up to 3 days. Give it a stir before serving. Freezing is not recommended.
Edamame are young, green soybeans that are typically served steamed or boiled. They add a unique, slightly nutty flavor and a satisfying texture to guacamole. Plus, they boost the dip’s protein content, making it a more filling and nutritious option.
Yes, you can use other types of onions, such as yellow, white, or green onions. Red onion is preferred for its mild, sweet flavor, but other onions will work as well.
Yes. This and our traditional guacamole is compliant with the Daniel Fast. All ingredients are 100% whole-food, plant-based, and free from processed sugar, oils, and leavened bread. If you want more Daniel Fast complaint dips try our Black Eye Pea Hummus or our Butter Bean Hummus.
This Edamame Guacamole is a fresh, protein-packed twist on a classic favorite. With its creamy texture, zesty flavor, and nutrient-rich ingredients, it’s perfect as a dip, spread, or snack. Quick to make and easy to love. Yep! This one’s a keeper.
Other Dipping Recipes to Check Out
If you tried this Edamame Guacamole or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Edamame Guacamole
Ingredients
- 1 cup frozen shelled edamame
- 2 ripe avocados, peeled and pitted
- 2 Tablespoons fresh lime juice
- ⅓ cup red onion, roughly chopped
- 1 medium jalapeno pepper, seeds removed and roughly chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup fresh cilantro, chopped
- salt to taste
Instructions
- In a small pot, bring water to a boil. Add the frozen edamame and cook for 3-4 minutes until tender but still vibrant green. Rinse it under cool water and drain.
- In a large bowl, cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Add the edamame, onion, jalapeno, lime juice, garlic powder, onion powder, and fresh cilantro.
- Pulse all the ingredients in the food processor until the guacamole is smooth yet still slightly chunky.
- If you prefer a chilled guacamole, cover it with plastic wrap, pressing it directly against the surface to prevent browning, and let it chill in the refrigerator for 30 minutes.
- Scoop the guacamole into a serving bowl and serve it with our oven-baked tortilla chips or fresh veggies like sliced bell pepper, cucumber, or carrots.
Notes
- If you prefer mild guacamole, use less jalapeño or omit it entirely. For extra heat, keep the seeds or add more!
- To keep leftover guacamole fresh, store it in an airtight container with plastic wrap pressed against the surface to minimize browning. Refrigerate for up to 3 days. Give it a stir before serving. Freezing is not recommended.
Kelsie says
A delicious twist on hummus a must try!